Pecorino Romano is a hard, salty Italian cheese, often used for grating, made out of sheep’s milk. The name “Pecorino” comes from “pecora”, the Italian word for sheep.
Originally created in the region of Lazio, today it’s also produced in the regions of Sardinia and Tuscan Province of Grosseto. Pecorino Romano is one of the oldest cheeses in the world, with its production dating back to around 300 BC.
The cheese is straw-white in color and has a firm texture. It is aged for a minimum of five months and during this time, it develops a sharp, tangy flavor that intensifies with additional aging. Essential to recreate Roman cuisine recipes such as carbonara and amatriciana.
